tamping to a specific pressure (e.g. 30 lb.), Slayer recommends tamping to a
specific depth in order to achieve the adequate headspace between the coffee
puck and the shower screen. This space allows the coffee to release gas and
bloom before brewing. To ensure consistent results, target a tamp depth that
levels the top of the tamper piston with the top of the portafilter basket
(approximately 10 mm).
For recommendations regarding tampers, see “Recommended Tools &
Accessories” on page 8.
Water Temperature
At the studio, the brew tank temperature is set at 93°C (200°F). Coffee is best
brewed with water heated to 90-95ºC (195-204ºF).
Begin with the studio setting, then adjust temperature as necessary, noting
these rules:
Higher temperature
•
Increased extraction rate
•
Enhanced acidity
•
Recommended when espresso tastes sour
Lower temperature
•
Decreased extraction rate
•
Reduced acidity
•
Recommended when espresso tastes bitter
To adjust the brew temperature, see instructions under “Using Slayer > Adjust
Brew Tank Temperature” on page 30.
Water Pressure
At the studio, the brew pump pressure is set at 9 bar. Espresso is best brewed
with 8-10 bar pressure. More dense coffees (such as those grown at higher
elevation, processed with the “washed” method, and/or roasted light) may
endure higher pressure, while less dense coffees (such as those grown at lower
elevation, processed with the “natural” method, and/or roasted medium-to-
dark) prefer lower pressure.
To adjust the brew pump pressure, see instructions under “Using Slayer >
Adjust Brew Pump Pressure” on page 31.
Flow rate
At the studio, the flow rate is set at 40 grams per 30 seconds and correlates
with the duration of pre-brew: increased flow rate will lead to a shorter pre-brew
time and decreased flow rate will lead to a longer pre-brew time.
To adjust the flow rate, see instructions under “Using Slayer > Adjust Flow Rate”
on page 30.
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